| 1 - 10 |
Micro-organism inactivation during drying of small droplets or thin-layer slabs - A critical review of existing kinetics models and an appraisal of the drying rate dependent model
Chen XD, Patel KC |
| 11 - 16 |
Improvements in small scale artisanal cheesemaking via a novel mechanized apparatus
Reis PJM, Malcata FX |
| 17 - 25 |
Physicochemical characterization of starch based films
Bertuzzi MA, Armada M, Gottifredi JC |
| 26 - 34 |
Classification of lamb carcass using machine vision: Comparison of statistical and neural network analyses
Chandraratne MR, Kulasiri D, Samarasinghe S |
| 35 - 42 |
Optimization of process variables for the preparation of expanded finger millet using response surface methodology
Ushakumari SR, Rastogi NK, Malleshi NG |
| 43 - 50 |
Volumetric method to determine carbon dioxide solubility and absorption rate in foods packaged in flexible or semi rigid package
Rotabakk BT, Lekang OI, Sivertsvik M |
| 51 - 57 |
Determination of modulus of elasticity of cereals and rapeseeds using acoustic method
Stasiak M, Molenda M, Horabik J |
| 58 - 67 |
Predicting soluble solid content and firmness in apple fruit by means of laser light backscattering image analysis
Qing ZS, Ji BP, Zude M |
| 68 - 76 |
Statistical prediction of effects of food composition on reduction of Bacillus subtilis As 1.1731 spores suspended in food matrices treated with high pressure
Gao YL, Ju XR |
| 77 - 83 |
Use of liquid nitrogen in CA storage: Theoretical analysis and experimental validation
Mahajan PV, Goswami TK |
| 84 - 91 |
Development and characterisation of novel nutraceuticals with spray drying technology
Chiou D, Langrish TAG |
| 92 - 102 |
Whey cryoconcentration and impact on its composition
Aider M, de Halleux D, Akbache A |
